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Wednesday, September 18, 2013

Pumpkin Cream Cheese Coffee Cake


You're going to love this coffee cake!  Pumpkin, cream cheese, pecans and brown sugar...did I mention moist and delicious?
To Read More, Click On The Recipe Title.


This Pumpkin Cream Cheese Coffee Cake from Taste Of Home is divine.  It has swirls of cream cheese through it making it moist, very moist.  The pecan and brown sugar topping adds just enough crunch and sweet to round this coffee cake up and make it perfect.  There was suppose to be coconut in the topping, I didn't have any , but honestly we didn't miss it.  We loved it just the way it was.  This is going to be dessert tonight for guests, served with a scoop of ice cream....if I can keep it away fro my husband that long.  *Smile*  This ones definitely a keeper Kids!  Enjoy!



To Print The Recipe ,Click Here.






Pumpkin Cream Cheese Coffee Cake

Ingredients
  • 2 cups sugar
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground Tone's® Ground Cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt 
Filling
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1 tablespoon sugar
Topping
  • 3/4 cup flaked coconut ( I didn't use)
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground Tone's® Ground Cinnamon                                                                    Directions                                                                                                                                              In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13-in. x 9-in. baking dish.In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 12-15 servings.

6 comments:

Anonymous said...

I've made this many times its SO good :)

Debby Foodiewife said...

Oh my. This has me positively drooling. Pumpkin, cream cheese and pecans... wow! I don't mind coconut, either. :)

Bunny said...

Anonymous you are so lucky to have know about this for so long! I wish I would have! LOL!! Thanks for stopping by!

Bunny said...

Debby it was so gooood! I hope you get a chance to make it!

Siva Swaminathan said...

In This recipe instead of vegetable oil add butter,, it will give more richness, i have made this many times it was so good,,




Mary Bostow said...

Siva thank you so much for the tip!!Thank you for coming back to tell you made it and loved it!